Recipe: Black Russian Bread

HERE IS A RECIPE FOR BLACK BREAD
It not a BREAD MACHINE RECIPE
BUT IT IS A REGULAR RECIPE
Russian Black Bread





* Exported from MasterCook *

Russian Black Bread

Recipe By : the California Culinary Academy
Serving Size : 12 Preparation Time :3:20
Categories : Breads, Muffins & Rolls International Cuisine
Low Cholesterol Low Fat
Low Sodium

Amount Measure Ingredient -- Preparation Method
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1/2 cup lukewarm water
1 cup low-fat buttermilk -- at room temperature
2 tablespoons molasses
2 tablespoons light honey
1 package active dry yeast
4 cups whole-wheat flour
1 1/2 cups rye flour
1 tablespoon crushed caraway seed
1/2 teaspoon onion powder
1/2 teaspoon crushed fennel seed
2 tablespoons grain coffee
2 tablespoons carob powder
2 tablespoons safflower oil, plus oil for coating pans

1. In a large bowl combine the water, buttermilk, molasses, honey, and yeast. Stir until yeast dissolves. Let stand for 5 minutes. Stir in 2 cups of flour, or enough to form a thick batter. Stir well; let stand 20 minutes.

2. Stir batter down, then add rye flour, caraway seed, onion powder, fennel seed, grain coffee, carob powder, and 2 tablespoons safflower oil to form a thick dough. Lightly flour a counter or breadboard and turn dough onto board. Knead until smooth and elastic (5 to 10 minutes). Lightly oil a mixing bowl and put kneaded dough into it. Cover with a dish towel and let rise for 40 minutes.

3. Punch down dough; cover again and let rise 30 minutes. Lightly oil a 2-quart loaf pan and preheat oven to 350 degrees F. Form dough into 1 large loaf; press into pan. Let rise 10 minutes.

4. Bake until loaf sounds hollow when tapped and comes easily out of pan (50 minutes to 1 hour). Let cool before slicing.

Makes 1 large loaf.

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NOTES : This strong, dark bread combines caraway seed, molasses, honey, rye and wheat flours, and carob powder.
Nutr. Assoc. : 5472 4938 0 731 0 0 0 252 0 3269 2751 2489 1300
















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